Description
5Kg Cooking Black Salt in resealable pouch grain size 1-2mm.
This black salt is derived from natural rock salt sourced from the Himalayan region. It primarily consists of sodium chloride along with trace amounts of sodium sulfate sodium bisulfate sodium bisulfite sodium sulfide iron sulfide and hydrogen sulfide.
- Sodium chloride provides the characteristic salty flavor.
- Iron sulfide contributes to the dark violet color.
- Sulfur compounds impart a unique savory taste and distinctive aroma with hydrogen sulfide being the most notable contributor.
- Acidic bisulfates and bisulfites add a mildly sour flavor.
- While hydrogen sulfide can be toxic in high concentrations the levels present in this black salt are minimal and pose negligible health risks.
- This salt is often used by vegans to replicate egg flavors in dishes like tofu or avocado salads.
How is Natural Black Salt Made?
Natural rock salt is extracted from mines and then broken into smaller pieces. These pieces are mixed with various herbs in specific ratios and melted in a furnace at high temperatures. The resulting liquid is poured into smaller vessels to cool and solidify. Once solid the black salt is removed and can be processed into different forms including lumps granules or fine powder.
When and Where to Use Black Salt?
This black salt is commonly used in Asian cuisines for various purposes including as a digestive aid and in some medicinal applications. It is particularly popular in South Asian dishes where it enhances the flavor of chaats chutneys salads fruits raitas and other savory snacks. It is a key ingredient in chaat masala providing a distinctive aroma reminiscent of hard-boiled eggs. Additionally it is recognized in Ayurveda for its cooling properties and is used to aid digestion relieve flatulence and treat heartburn.
